Tips on entertaining, new product reviews, simple recipes and more from GateHouse News Service. Learn about nutrition, new and \x34trendy\x34 foods you may see at the market, and food and cooking vocabulary. Take our weekly quiz and get a weekly
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Tips on entertaining, new product reviews, simple recipes and more from GateHouse News Service. Learn about nutrition, new and \x34trendy\x34 foods you may see at the market, and food and cooking vocabulary. Take our weekly quiz and get a weekly cookbook review.

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Nov. 7, 2013
10:25 a.m.

Easy Recipe

BELGIAN ENDIVE WITH DRIED CHERRY QUINOA SALAD

1 cup quinoa

1 1/2 cups vegetable stock or broth

1/2 cup dried cherries, chopped

1/4 cup snipped fresh chives

1 T chopped fresh thyme

1/4 cup chopped walnuts, toasted

24 Belgian endive spears

3 T extra virgin olive oil

3 T white balsamic vinegar

1 t stone ground mustard

1/4 t sea salt or to taste

Freshly ground pepper to taste

Rinse quinoa in a fine mesh sieve; drain well. Bring stock and quinoa to a boil in a small saucepan. Reduce heat and simmer, covered, for 12 minutes. Remove from heat and let stand for 10 minutes. Fluff with a fork, then let cool. Whisk together all dressing ingredients and stir into quinoa with cherries, chives and thyme. Cover and chill for at least 1 hour. Stir in walnuts and spoon into endive spears. Garnish with fresh thyme sprigs, if desired.